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Add frozen Jennie-O Boneless Turkey Breast to slow cooker along with low-sodium chicken broth and 1/2 of freshly squeezed orange juice.
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Cook on high for about 5 hours or low for 6 1/2 hours. Follow package directions for cooking and make sure turkey has reached an internal cooking temperature of 165 degrees.
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1 hour before turkey is ready, prepare stuffing.
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In a large cast iron skillet, saute onions and celery in olive oil over medium heat, until they start to soften.
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Add sausage, breaking up as it cooks.
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Season sausage with 1 teaspoon of salt and freshly ground pepper to taste.
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Once sausage is cooked through, stir in fresh herbs.
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Stir in apples and cranberries.
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Stir in breadcrumbs.
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Stir in chicken stock and melted butter.
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Cover tightly with foil and bake at 350 degrees for 35-40 minutes.
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Can be placed under the broiler for the last minute or two to make the top of the stuffing toasty.
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Once stuffing is cooking, toss green beans with olive oil, salt pepper and garlic powder and roast on a sheet pan for 8-10 minutes at 450 degrees. Squeeze 1/2 of fresh lemon over green beans.
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Finally stir cranberry sauce together with 1/2 of orange juice and orange zest.
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Squeeze other 1/2 of lemon over hot turkey breast, let rest and slice.